Omni Hotels & Resorts are bringing street food indoors with their new Simply Street Food Menu, which is being served at many of the hotel chain’s bars and lounges in February. Locations serving the street food menu include Omni hotels in Atlanta, Austin, Boston, Chicago, Los Angeles, and Orlando, Fla.
More than 100 chefs from Omni hotels worldwide competed to create street food from their hometowns. Six of those creations, from Boston to Brazil to Abu Dhabi, made the cut, including chef Andy Oh of Pan Pacific Orchard’s Famous Peddler’s Char Kway Teow, a stir-fried flat rice noodle dish with shrimp, sausage, and egg sold on the streets of Indonesia, Malaysia, and Singapore.
Other street foods that made the menu include a short rib and Vermont Cheddar sandwich on brioche by chef Gerard Tice of Omni Parker House in Boston, and a citrus ancho braised lamb tostado by chef Scott Mole at the Omni Bedford Springs in Bedford, Pa.
The globetrotting menu also includes chef Josemar Passos’ take on Brazilian coxinha, Acarajé de Orixá, an onion and black-eyed pea fritter topped with smoked shrimp, and chef Moh’d Alla Alaham of Emirates Palace Abu Dhabi's take on musakhan, a traditional Palestinian dish of chicken, onions, and sumac folded inside flatbread.
The Omni chefs who competed to create the menu spanned the globe from Singapore’s chef Oh to San Antonio's chef Gene Moss of Omni La Mansion, who fused Latin American, Asian, and French flavors to create a savory duck empanada with smoked tomato mayonnaise.
Lauren Mack is the Special Projects Editor at The Daily Meal. Follow her on Twitter @lmack.